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Liver Pate
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sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41910
Location: North Devon
PostPosted: Wed Jan 05, 05 2:03 pm    Post subject: Liver Pate  Reply with quote    

Benjamin and I have just spent a happy and productive hour christening the mincer by making pate. We used the recipe from River Cottage Cookbook.
Given that I like pate, and Ben likes working the mincer, has anyone got any other recommended recipes?

Behemoth



Joined: 01 Dec 2004
Posts: 19021
Location: Leeds
PostPosted: Wed Jan 05, 05 2:20 pm    Post subject: Reply with quote    

Real beefburgers starting from a real piece of meat. Mince, little bit of seasoning, grill to taste.

Don't know how old Ben is but if he's young I doubt that many of his friends could say they've made their own burger.

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Wed Jan 05, 05 2:23 pm    Post subject: Reply with quote    

All depends on what you like. Pates, like terrines, can have pretty near anything in them that you like. I go more for terrines than pates, out of choice, but the ingredients in either will normally be similar.

Try adding something like crushed juniper berries or orange juice and zest. Maybe add some redcurrants if you have any in the freezer. I've added elderberries in the past, and that worked well.

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41910
Location: North Devon
PostPosted: Wed Jan 05, 05 2:24 pm    Post subject: Reply with quote    

Four and a half, so probably none of them. We've made burgers using our butcher's mince, which is pretty good. What cut do you reckon for starting from scratch?

Behemoth



Joined: 01 Dec 2004
Posts: 19021
Location: Leeds
PostPosted: Wed Jan 05, 05 2:29 pm    Post subject: Reply with quote    

No idea - I pay Hugh to tell me that sort of thing - I'd have to consult the good book.

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Wed Jan 05, 05 2:29 pm    Post subject: Reply with quote    

sean wrote:
Four and a half, so probably none of them. We've made burgers using our butcher's mince, which is pretty good. What cut do you reckon for starting from scratch?


Skirt is good, if your butcher has any un-minced.

tahir



Joined: 28 Oct 2004
Posts: 44144
Location: Essex
PostPosted: Wed Jan 05, 05 2:30 pm    Post subject: Reply with quote    

Our eldest loves making burgers she's 4 1/2, we usually use cheap steak, but I add an equal volume of finely chopped mushrooms and onions to the mince.

Northern_Lad



Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere
PostPosted: Wed Jan 05, 05 2:30 pm    Post subject: Reply with quote    

I used shoulder steak when I made mine - nice results but I under-seasoned.

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41910
Location: North Devon
PostPosted: Wed Jan 05, 05 2:32 pm    Post subject: Reply with quote    

He will have if I ask. I put a slosh of gin in the pate because I like the taste of juniper, and thought we had some berries but we didn't.

Sarah D



Joined: 28 Oct 2004
Posts: 2584

PostPosted: Wed Jan 05, 05 3:15 pm    Post subject: Reply with quote    

My basic recipe is equal amounts, weight wise, of butter and chicken livers; take a pat of butter, melt and add a finely chopped onion and garlic if liked. Rinse chicken livers, shake dry, then add to pan until livers only just cooked. Meanwhile melt the rest of the butter, then add melted butter to liver mixture and blend in a blender/processor until the consistency you like. Put in ramekins or one larger dish, leave to set. Can be covered with clarified butter, and/or frozen.
Additions can be cream, dry sherry, marsala, port, herbs, more garlic, finely chopped mushroom, redcurrants, etc.

nettie



Joined: 02 Dec 2004
Posts: 5886
Location: Suffolk
PostPosted: Wed Jan 05, 05 4:14 pm    Post subject: Reply with quote    

Funny, I just made pate myself for the first time last night, with the liver left over from the Sunday roast (so only enough pate for 2 rounds of sarnies! A variation on Hughs that I made up all myself

It went like this:
1 chicken liver chopped,
the innards of half a really good pork sausage,
half a shallot,
half a clove of garlic,
fresh breadcrumbs that equate roughly to the half sausage in volume,
half a tsp butter,
a tsp of cream,
a good glug of milk,
a little glug of white wine,
a grind of salt,
2 small sage leaves and a wee bit of thyme

Fried the finely chopped shallot till soft, added the milk and cream and breadcrumbs, stirred, turned off the heat and let stand for 5 mins.

Put the whole lot in a blender and whizzed it till smooth, put it in a buttered ramekin, put a saucer on top and baked it in a bain marie for 45 mins.

Pressed it while cooling. The only thing small enough to press it in the ramekin was a cup full of water!

It's the best pate I've ever tasted and it's all gone now

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Wed Jan 05, 05 4:40 pm    Post subject: Reply with quote    

I'm amazed that making pate is such a new thing to some people here. Do you make terrines?

Sarah D



Joined: 28 Oct 2004
Posts: 2584

PostPosted: Wed Jan 05, 05 5:56 pm    Post subject: Reply with quote    

Not new to me, I've been doing it for years. Never made a terrine at home, but made lots of various types when in the profession.

Silas



Joined: 29 Oct 2004
Posts: 6848
Location: Staffordshire
PostPosted: Wed Jan 05, 05 6:04 pm    Post subject: Reply with quote    

I made the river cottage one for christmas bash . It was a bit strong = I used pig liver, next time I will use lamb I think.

Good though, my brother could not get enough of it. Like the idea of cyanne pepper in it, gave it a bit of a kick!

jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 26621
Location: escaped from Swindon
PostPosted: Wed Jan 05, 05 6:10 pm    Post subject: Reply with quote    

Sarah D wrote:
Not new to me, I've been doing it for years. Never made a terrine at home, but made lots of various types when in the profession.


Not new to us either, but rather more unusual than it ought to be

jema

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